My new ‘Bake me I’m yours…cupcake celebration’ book is about to hit the shelves and I thought I’d tempt you with one of the cake recipes – a taster of what’s to come!
Sticky ginger cake recipe
This is one of my favourite recipes for baking in cupcakes, it makes beautifully moist and tasty cakes every time. For me this recipe evokes memories of my grandmother and the wonderful aromas of baking that were often surrounded her – a fantastic comfort food!
To bake this recipe you will need:
120g (4 ½ oz)Butter
100g (3 ½ oz) dark brown soft sugar (molasses sugar)
4 tbsp (60 ml)golden syrup (corn syrup)
4 tbsp (60ml) black treacle (molasses)
150ml/ 1/4pint milk
2 eggs beaten
1 ½ tsp 7.5ml vanilla extract
4 pieces of stem ginger, drained from syrup and chopped
230g (8oz) self raising flour
25g (1oz) ground ginger
1 tsp (5ml) mixed spice
What to do:
- Preheat oven to 170° C (325°F) Gas 3
- Line bun or muffin trays with paper cupcake cases
- Place butter, sugar, golden syrup, black treacle into a pan and warm over a low heat until the sugar has dissolved.
- Stir in the milk and allow mixture to cool.
- When mixture has cooled beat in the eggs, vanilla and stem ginger.
- Sift flour and spices into a bowl and make a well in the centre.
- Gradually pour the cooled liquid into the well and beat with a wooden spoon until combined.
- Pipe the mixture into the cupcake cases. They should be about three quarters full.
- Bake for about 20 or until a fine skewer inserted comes out clean.
- Cool the cupcakes for 5 minutes before removing them to a wire rack to cool completely
This delicious and versatile cake recipe also works really well as a regular 13cm (5in) cake round cake – just bake for 1.5 hours in a 7.5cm (3in) deep tin.
Enjoy and let us know what you think!
Discover more yummy recipes by visiting this blog’s recipe section.